Not too long ago I was looking for a nice veggie-based side dish to go with my Confetti Salmon Steaks. I already had a bunch of fresh vegetables so I decided to make this Zucchini with Corn Skillet.

The beauty of these types of recipes is that you can easily substitute one ingredient for another. Don't like onions? Lose them or replace with another veggie.

Personally, I really like this combination. It paired very well with my Salmon steaks but certain it would make a nice veggie side dish for just about any type of meat.

I must admit that I am new to cooking with Zucchini, so this Zucchini with Corn Skillet was a new experience for me. What I mean by that is that growing up on the east coast of Canada, we were more of a meat and potatoes kind of family.

I don't even remember if my parents ever tried to feed me Zucchini. I'm sure it was available to us but I don't think it was part of our recipe routines. I do remember that Cabbage, wax beans, and a few other fresh vegetables would occasionally make an appearance but not zucchini.

📋 What Ingredients do I need

🥣 How to Make this Zucchini with Corn Skillet

In a large skillet, fry the onions and the corn oil until soft. Add the tomatoes and peppers and cook for another 3 to 4 minutes. Add the zucchini, cover and cook another 5 minutes.Add the frozen corn and cook until all the vegetables are al dente. Stir in cheese and serve.

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen and receiving rave reviews from family and friends, I decided to write a cookbook and share my recipes with you. I hope you enjoy my recipes!